![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-oOKDZl7VtTH2x3Ms_qlc-X9qzcNQYVkEgCgKeZAnTkOHCnzD6BWU1qa5lft-1tjGWyqboW0sMmh3d4hczOXuTdC8ClL9iBRzHPipdUf0Cq-15xjoIjazPv4ydaoZsUC5DdkIBSXrY2G/s320/Various+726.jpg)
I've been making "unshaped" homemade tofu such as "zaru tofu" and "sukui tofu" for quite sometime, but this time I got to try making the rectangular-shape tofu for the first time.
After making the miso from scratch, I didn't have enough time or energy to make the soy milk from scratch (from soy beans), so I got the high quality soy milk from my regular vendor, Meiji Tofu.
The process is slightly different from the the unshaped tofu and also I use the mold to shape it into rectangular. I didn't have a chance to take pictures of the process this time, so I will write the recipe next time.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various667.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various684.jpg)
Look, this is my tofu! For the first taste, I made the simple Hiya-yakko (chilled square tofu) with wasabi and soy sauce. Amazing!
Then, I steamed the tofu with the shimeji mushrooms and okra.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various727.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various733.jpg)
After 5 minutes, they were ready.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various730.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202008/Various735.jpg)
They were served with the homemade sesame sauce and other condiments. The tofu tasted so delicious that I wanted to cry!!! Seriously,